Easy Chicken Sandwich

 This is perfect for lunch or anytime.

4 boneless, skinless chicken thighs

3/4 c. flour

1 - 2 eggs

1/8- 1/4 tsp each: salt, pepper

2 - 3 T. olive oil 

4 sandwiches buns

1/4 tsp. each: salt, pepper,  granulated garlic 

Pinch of paprika

1 tomato sliced

4 lettuce leaves

1/2 c. mayo

Rinse, slice tomato, set aside. 

Rinse, pat dry lettuce, set aside.

Preheat skillet to medium high heat, lower heat and add some of the oil.

Place buns face down and toast for a couple of minutes , set aside.

In a shallow dish combine: eggs, salt, pepper, garlic, paprika. 

Mix with fork.

Pour flour in a separate dish.

Place chicken breasts between two pieces of plastic wrap and pound with a meat pounder until chicken is thin.

Dredge both sides of chicken in egg.

 Dredge both sides of chicken lightly in flour. Repeat process with remaining chicken. 

Heat skillet to medium high heat, Lower heat to medium, add rest of oil. 

Add chicken to pan and cook on 1 side for 5 - 7 min. 

Flip over and cook chicken on other side for 5 - 7 min or until done.

Remove chicken from skillet and place on serving plate to let rest.

Arrange chicken, lettuce, tomato on bottom half of bun.

Spread mayo on other half of bun and top sandwich.

Serves 4

Chicken Veronique™

Would you believe this was inspired by a 90's grilling infomercial? 

This a great recipe for late winter or anytime.

1 lb. boneless chicken breasts or thighs

2 T. oil
1 shallot chopped
1 clove garlic crushed, chopped
10 red or green grapes halved
1/8 - 1/4 tsp. each: salt, pepper
1/3 - 1/2 c. heavy cream, (adjust amount desired)
1/8 c. white wine

Season both sides of chicken with salt, and pepper.

Peel shallot and garlic. Smash garlic and chop both garlic and shallot.

Preheat pan over medium high heat, lower heat to medium, add oil.

Add chicken and cook on 1 side for 7 - 9 min. 

Flip chicken over and cook on other side for 7 - 9 min more.  

Remove chicken from pan and transfer chicken to a dish. 

Lower heat to medium low, add oil, garlic and shallot.

 Carefully add wine. Saute for 1 - 2 min. 

Add cream, grapes and cook for 5 - 6 min. 

Return chicken to pan and place the dish the chicken was on in the sink.

 Cook chicken for another 4 - 5 min or until chicken is warm. 

To serve: 

Place chicken on a clean serving dish, spoon sauce over chicken.

Serves 4 - 6.

Chicken Piccata™

This is an easy version of chicken piccata.

1 lb boneless skinless chicken breasts
1/4 - 2/3 c flour (regular or gluten free)
1/8- 1/4 tsp each: salt, pepper
1 - 3 T olive oil
1 - 1  1/2 T fresh lemon juice (adjust to taste)

1/2 c dry white wine
1 clove garlic, crushed and chopped
1/2 tsp dried parsley

In a dish combine: flour, salt, pepper. Mix with fork.

Place chicken breasts between two pieces of plastic wrap and pound with a meat pounder until chicken is thin. 

Dredge chicken lightly in flour mixture.

Heat skillet to medium high heat, Lower heat to medium, add oil. Add chicken to pan and cook on 1 side for 4 - 5 min. Flip over and cook chicken on other side for 4 - 5 min or until done.
Remove chicken from skillet and place on serving plate to let rest.

While skillet is on medium heat, carefully add wine, lemon juice, parsley and garlic to skillet. Reduce heat to medium low. Stir sauce with whisk for 5- 7 min or until reduced.  

Spoon reduced sauce over chicken.


Serves 4

Asian Inspiration Chicken ™

This is a great dish to start the new year off healthy. I've used boneless chicken breast, but you can use chicken thighs as well.

4 boneless skinless chicken breasts

1/8 - 1/4 tsp each: ground black pepper, diced fresh ginger

1/8 tsp salt (optional)

2 tsp low sodium soy sauce

1 orange, juiced,  zested

1- 2 T olive oil (enough to coat bottom of pan)


In a shallow bowl combine: chicken breast, orange juice, orange zest, soy sauce, salt, pepper and ginger. Let marinate for several hours.


Heat skillet over medium high heat. Reduce heat to medium and add oil. Add chicken, marinade  and cook for 10 min. Flip chicken over on other side and cook for 10 min or until done.


Serves 4. 

Grilled Raspberry Chicken Salad ™

This recipe was inspired by a nephew. 


This is a light, yet satisfying summer meal. I used fresh raspberries for the salad, but you can use frozen raspberries if needed.  I used a grill pan for this recipe, but this will work on an outdoor grill as well. 


Chicken


2 boneless, skinless chicken breasts
1 package raspberries (6 oz)
1 tsp sugar, to taste (regular or dietetic)
1/8 tsp salt (optional)
1/4 tsp pepper
1-2 T oil (Canola)


Salad


1 c cherry tomatoes, halved
1 oz each: Gorgonzola cheese, sliced almonds
1/2 cucumber sliced
1/2 medium red onion, sliced
1/2 head Romaine or red leaf lettuce


Set aside a few raspberries for garnish. 


In a baggie combine: sugar, raspberries, salt, pepper. Use your fingers to finely crush raspberries. Add chicken to the baggie and massage bag with fingers to coat chicken evenly Let set in the refrigerator for a few hours to marinate.


While chicken is marinating, prepare salad and chill in refrigerator.


Heat grill pan over medium high heat. Reduce heat to medium. and add oil. Cook chicken on 1 side for 6 - 10 min or until done. Flip chicken over and repeat cooking process. 


Let chicken rest for a few minutes before slicing.  Transfer chicken to cutting board and cut into slices.  Toss chicken slices into salad. Garnish salad with reserved raspberries. 


Serves 4.

Chicken Orlando ™

Even if you can't get away, you can still feel like you're on vacation with this dish.

This chicken is very light for a hot summer night. This is even perfect on the grill. If you don't have a grill pan or outdoor grill, go ahead and use a skillet.

2 boneless skinless chicken breasts
2 T soy sauce
1/4 tsp pepper
1/8 tsp salt (optional)
Juice and zest of 1 grapefruit
1/2 tsp ginger root (diced)
1- 2 T oil (olive or canola)

Zest and juice grapefruit. Dice ginger root.

In mixing bowl combine, grapefruit juice, zest, salt, pepper and ginger, mix well.

Place chicken in container. Pour marinade over chicken and let it set for several hours or overnight in refrigerator. Discard marinade.

Heat grill pan or grill on medium high heat. Reduce heat to medium, add oil.  Add chicken, and grill on one side for 9-12 minutes or until done. Flip chicken to other side and repeat cooking process.

Serves 2.